How To make Apple Pie In Cheddar Crust
CHEDDAR CRUST:
2 c Unbleached Flour; Sifted 2/3 c Vegetable Shortening
1 1/4 c Cheddar; Md, Shredded 1 x Water; Iced
1/2 ts Salt
FILLING:
7 c Apples; * 2 tb Butter Or Regular
Margarine 1/2 c Sugar 1 ea Egg Yolk; Lg, Beaten
2 tb Unbleached Flour 1 tb Water
1/2 ts Cinnamon; Ground
* Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. -----
How To make Apple Pie In Cheddar Crust's Videos
Apple pie with cheddar cheese crust
Here's the original pie recipe. I would recommend increasing the amount of cheese and decreasing the amount of butter, as I could barely taste the cheddar.
Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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Apple and Currant Mince Pie with White Cheddar Crust | 1904 Biltmore Thanksgiving Menu Recreation
We asked one of our Biltmore Estate Chefs to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This recipe video details a mince pie inspired by the very same menu the Vanderbilt's enjoyed at their 1904 Thanksgiving Dinner at Biltmore House.
Wine Pairing: Enjoy with our elegant Vanderbilt Reserve Pinot Noir Russian River Valley. Strawberry, raspberry, vanilla, and well-integrated oak aromas give way to supple fruit flavors.
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RECIPE:
Mince Pie Dough
3 cups flour
½ pound butter, chopped and chilled
1½ teaspoon salt
2 tablespoons sugar
½ cup white cheddar, shredded
1 egg, beaten (egg wash for crust)
Combine all ingredients except water and knead until butter is incorporated into the flour. Add water and continue to knead. Wrap in plastic wrap and allow to rest in the refrigerator for at least 2 hours.
Mince Pie Filling
6-7 Granny Smith apples
2 cups dried currants
1/8 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon
2 bay leaves
1 cup light brown sugar
2 tablespoons honey
1 cup apple cider
In a medium pot, combine all ingredients and bring to a boil. Reduce heat and simmer until apples are soft and apple cider has reduced. Allow to cool to at least room temperature.
Mince Pie Finish
Roll out pie dough large enough to cut two circles 1-2 inches larger than your pie pan. Cut out 2 circles with a knife. Place one in the bottom of your pie pan and trim off any excess. “Blind bake” the crust in the oven for about 15 minutes until it is very light brown on the edges. Remove and cool.
Fill the bottom crust with pie filling. Place the other dough circle over the top and trim any excess. Crimp the edges with a fork, brush with egg wash, and score in the middle to allow steam to escape. Bake at 350F for 35-45 minutes or until crust is golden brown. Remove from oven, allow to cool for 30 minutes, and enjoy!
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EZ Bak'n: Cheddar Cheese Pie Crust with Granny Smith Apples
Cooking for the whole family with a delicious new recipe MaMa Love created herself! (Combined with Chef CrayCray's 5 Minute Pie Crust Recipe)
This is the most delicious pie crust ever! Cheddar Crust recipe's used in our next video for pot pie! Super delicious-nutritious!!
Easy Apple Pie with Cheddar Cheese Crust
How to make a homemade apple pie with a cheddar cheese crust. This video hacks canned apple filling and makes the best flakiest cheesy pie crust.
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???? INGREDIENTS ????
Cheddar Cheese Crust
2 ½ cups flour
1 teaspoon sugar
½ teaspoon sea salt
2 sticks cold butter, unsalted
4 ounces white cheddar, finely grated
½ cup ice water
Easy Apple Pie
2 Cheddar Cheese Crusts
2 (20 ounce) cans apple pie filling
1 teaspoon ground cinnamon
???? INSTRUCTIONS ????
Combine 2 ½ cups flour, 1 teaspoon sugar, and ½ teaspoon sea salt in a large mixing bowl. Mix to combine.
Cut the 2 sticks of cold butter into cubes. I like to pop the cubes in the freezer for 30 minutes before this next step, but not required. Add the butter to the flour mixture. Cut butter into flour with a pastry knife (or 2 butter knives) until the mixture looks like coarse cornmeal. You can also do this by pulsing it with the dough blade in the bowl of a food processor.
Add in the 4 ounces of cheddar cheese and just mix until combined, careful not to overwork the dough.
Drizzle ¼ cup of the ½ cup of ice water into the flour mixture and mix to form a dough. Add 1 tablespoon at a time as more water is needed until dough is formed.
Careful not to over water. Dough should easily form into a ball but not be tacky or sticky.
Divide dough into 2 roughly equal portions, form into hockey puck-like discs, wrap individually, and place in the fridge for an hour.
Preheat the oven to 425 degrees F.
Roll out one disc into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish by first folding the dough in half and then in half again. This allows you to pick up the dough without breaking it.
Transfer dough and unfold it over the pie plate. Center the dough with a plate but do not stretch the dough. Press dough into the bottom, crease, and side of the pie pan, careful to avoid creating any air pockets. Place the pie plate in the fridge.
Then unfold it the same way in the pie dish. Place the pie plate in the fridge.
Combine the 2 20-ounce cans of apple pie filling and 1 teaspoon of cinnamon in a mixing bowl. Mix to combine.
Roll out the other disc to be slightly smaller than the first one.
Transfer apple mixture to pie plate and place second crust on top, pressing edges together with bottom crust to seal. Tuck the crust edge under itself and crimp. Make air slits in the center of the pie.
Place pie on a baking sheet and cover the crust edges with foil or crust guards. Bake for 45 minutes, or until crust is golden brown and the pie filling appears to be bubbling through.
Remove from the oven and let cool before serving.
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Tillamook Kitchen - Apple and Golden Raisin Pie with Cheddar Crust
A delicious apple pie recipe with a Tillamook medium cheddar cheese twist.